4th Of July Trifle

This 4th of July trifle is perfect for any patriotic celebration! This showstopper showcases cheesecake pudding, pound cake, strawberries, + blueberries!

Course Dessert

Cuisine American

Keyword 4th of july desserts, no bake desserts, trifle recipes

Prep Time 30

Refrigeration 4

Total Time 4 30

Servings servings

Calories 369kcal

Author Kathleen

Ingredients

Pudding Mixture

1 (8-ounce) box cream cheese
1/2 cup powdered sugar
2 (3.4-ounce) packages instant cheesecake pudding mix, or instant white chocolate pudding mix
2 cups milk
2 teaspoons vanilla
1 cup sour cream
1 (8-ounce) tub frozen whipped topping, divided--such as Cool Whip, thawed

Remaining Ingredients

1 (16-ounce) prepared pound cake, or angel food cake cut into 1/2 inch cubes
3 pounds strawberries, sliced, (more for garnish)
18 ounces blueberries

US Customary - Metric

Instructions

Make The Pudding

In a medium mixing bowl, using a handheld electric mixer set on medium speed, beat cream cheese (8-ounce) until light and completely smooth. Beat in powdered sugar (1/2 cup).
In a separate large bowl, using a handheld electric mixer set on medium speed, beat the pudding mix (2 packages), milk (2 cups), and vanilla (2 teaspoons) until smooth and it begins to thicken about 2 minutes. Fold into cream cheese mixture, 1/2 tub of frozen whipped topping, and sour cream (1 cup); set aside.

Assembly

In a trifle bowl or glass bowl (minimum of 120 ounces), arrange a single layer of pound cake cubes on the bottom.
Arrange a ring of sliced strawberries around the edge of the bowl for decoration, on top of the cake cubes. Dollop half of the cream cheese pudding over the cake cubes, then smooth out into an even layer with a rubber spatula or the back of a large spoon.
Arrange a ring of sliced blueberries around the edge of the bowl for decoration, then fill in the center with strawberries.
Arrange the remaining pound cake in a single layer.
Repeat a ring of sliced strawberries around the edge of the bowl for decoration, on top of the cake cubes. Fill in the center with strawberries and blueberries.
Spread the remaining cheesecake pudding over the top. Swirl the remaining 1/2 a tub of frozen whipped topping in the center. Decorative garnish the top of the trifle with the remaining berries. Refrigerate a minimum of four hours before serving.

Notes

Chill Time! This dessert is best when it’s given a little time in the fridge. Chilling allows the flavors in the ingredients, such as fruit, custard, and cake, to meld together, enhancing the overall taste. Chilling also creates a firmer texture, making it scoop out nicely. The cold temperature helps set the layers, preventing them from becoming too mushy.
Minimum Chill time: Chill in the refrigerator for at least 4 hours.
Longer Chill Time: Personally, I prefer to serve this after the 4-hour chill time, especially when I make this with homemade whipped cream (not stabilized). The strawberries will continue to release their juices, and they will lose some of their visual appeal as time goes on. I’ve served this to company (made with Cool Whip) after it had been in the fridge overnight, and frankly, I was the only one who saw the slightly diminished appearance. Even with the extended fridge time, there’s no compromise to the taste at all!

Nutrition